Introduction

These Strawberry Shortcake Easter Egg Bombs are a delightful and festive spring treat. Featuring a creamy white chocolate shell filled with luscious strawberry cream and crunchy shortcake crumbs, they offer a fun twist on classic strawberry shortcake. Perfect for Easter gifts, dessert tables, or family baking fun, these no-bake delights are sure to impress.

The image shows four round white chocolate-covered cake balls, each decorated with pink drizzle and small gold and pink sprinkles on top. Three cake balls are whole and placed on clear glass stands on a white marbled surface, while one is cut in half at the front, revealing three layers inside: a bottom light yellow sponge cake, a middle filling with fresh red strawberry pieces and pink cream, and a white chocolate outer shell. Around the cakes, pastel-colored small eggs and a slice of fresh strawberry are scattered, with a single whole strawberry on a white marbled pedestal in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Shell:

12 oz white chocolate, chopped (or white chocolate chips)
2 oz pink candy melts (or white chocolate with pink food coloring)

For the Strawberry Shortcake Filling:

½ cup freeze-dried strawberries, crushed
½ cup strawberry jam
½ cup heavy cream
½ cup cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup crushed shortcake biscuits

For Decoration:

Crushed shortcake crumbs
Fresh strawberry slices
Edible gold sprinkles
Melted pink chocolate for drizzling

Instructions

Step 1: Melt the white chocolate in 30-second intervals, stirring well between each until smooth.

Step 2: Spoon the melted white chocolate into silicone Easter egg molds, spreading evenly to form a shell. Chill in the refrigerator for 15 minutes to set.

Step 3: Add another layer of melted white chocolate to the molds for a thicker shell if desired, then chill again until firm.

Step 4: Beat the heavy cream, cream cheese, and powdered sugar in a bowl until fluffy.

Step 5: Gently fold in crushed freeze-dried strawberries, strawberry jam, and vanilla extract.

Step 6: Stir in the crushed shortcake biscuits for crunch.

Step 7: Fill half of the set chocolate egg shells with the strawberry shortcake filling.

Step 8: Brush melted white chocolate around the edges of the filled shells, then gently press an empty chocolate shell half on top to seal.

Step 9: Refrigerate the sealed eggs for 10–15 minutes to ensure they hold their shape.

Step 10: Drizzle the cooled eggs with melted pink chocolate, sprinkle with crushed shortcake crumbs and edible gold sprinkles, and top with a fresh strawberry slice.

Step 11: Enjoy by cracking open the eggs or biting right into the creamy, crunchy strawberry shortcake filling.

Tips & Variations

Use good-quality white chocolate for a smooth, shiny shell that’s less prone to cracking.

Apply two layers of chocolate to ensure the shell is thick and sturdy.

Chill the chocolate thoroughly between each step to help the shell set properly.

Add mini marshmallows, extra crushed cookies, or a drizzle of caramel inside for added texture and flavor variety.

Package the finished eggs in festive Easter boxes for charming homemade gifts.

FAQs

Can I use regular strawberries instead of freeze-dried?

Fresh strawberries contain more moisture and may make the filling less stable. Freeze-dried strawberries give intense flavor without extra moisture, which helps the filling hold its shape better.

How do I prevent the chocolate shells from cracking?

Use good-quality chocolate and coat the molds with at least two layers, chilling between coatings. Handle the shells gently and avoid rapid temperature changes to keep them intact.